Thank you for your support. I hope you find many recipes you like.

This rub mix looks great! I signed up today, and will try the rub asap. I’ve always wanted to make a beef brisket.

Hi Dorothy!

Making season blends and rubs are so easy I’m surprised more folks dont do it. I love experimenting with flavors. Thank you so much for stopping by. I hope you come back often. 🙂

Hi Beverly!

Welcome to Syrup and Biscuits. We’re sure proud you found us.

My recipe for taco filling is even simpler than you described. This is what I said in the recipe, “For taco seasoning, I use about a palm full to a pound of browned ground beef. Add about one teaspoon of cornstarch to 2/3 to 3/4 cup of water, mix well and add to ground beef and seasoning. The cornstarch adds the thickening that you get from packaged taco seasoning.”

Just so I understand this. For taco filling: Cook beef and onions as usual, add taco seasoning, add 16 oz Catalina, and simmer.

Jackie, I just found you last week. I’m loving your recipies!

Kay,

Thank you for your thoughtful comment. I hope you’re finding lots of good recipes to cook and enjoy!

Thanks for the interesting tip of using Catalina salad dressing in place of taco seasoning. I’d never examined the seasoning and spices in that salad dressing to realize it was similar to taco seasoning. 🙂

I wanted to share a hint with you that I recently discovered about taco meat mixture.

When cooking up your next batch, after you have browned your meat, add your chopped onion, and seasonings finish up the mixture by adding a 16 ounce jar of Catalina salad dressing instead of the corn starch mixture and simmer for 30 minutes. I often wondered why some of the restaurant mixtures tasted so much better than what I was cooking in my kitchen and now I know.

I hope you enjoy it, Michele! 🙂

Hey Sandra! I hope you and your family had a wonderful Thanksgiving. 😉